Bravo Romano Crusted Chicken Salad Recipe -

Lemon‑Garlic Vinaigrette:

This needs 15 minutes to meld.

For the Romano Crusted Chicken:

For the Salad:

For the Bravo Vinaigrette:

1. Prepare the Chicken: Pound the chicken breasts to an even thickness (about ½ inch) to ensure they cook quickly and evenly. Pat them dry with paper towels and season both sides lightly with salt and pepper.

2. Set Up the Breading Station: Set up three shallow bowls.

3. Dredge the Chicken: Dip each chicken cutlet into the flour, shaking off the excess. Dip it into the egg wash, allowing excess to drip off. Finally, press the chicken firmly into the Romano-Panko mixture, ensuring it is fully coated.

4. Cook the Chicken: Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken cutlets in the pan. Cook for 3–4 minutes per side until the crust is deep golden brown and the chicken is cooked through (internal temp 165°F). Transfer to a wire rack or paper towel-lined plate to rest. bravo romano crusted chicken salad recipe

5. Make the Vinaigrette: In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste.

6. Assemble the Salad: In a large bowl, toss the mixed greens, tomatoes, onion, cucumber, and pepperoncini with the vinaigrette (add dressing slowly to avoid overdressing).

7. Serve: Slice the cooked chicken into strips. Pile the salad onto plates and top with the warm, crispy Romano chicken strips. Serve immediately while the chicken is still crunchy.

The Romano Crusted Chicken Salad is a signature dish from Bravo! Italian Kitchen, celebrated for its combination of warm, crispy-coated chicken and a cool, fresh Mediterranean salad [44]. This "copycat" recipe captures the essence of the restaurant classic, featuring chicken breasts dredged in a savory blend of Romano cheese and breadcrumbs, served over mixed greens with a tangy vinaigrette. The Signature Components

The Crust: Unlike traditional breading, this recipe heavily features Romano cheese (and sometimes Pecorino Romano) mixed with Panko or seasoned breadcrumbs to create a sharp, salty, and shatteringly crisp exterior [10, 13, 23].

The Salad Base: Typically a mix of chopped greens (often Romaine or baby greens), topped with fresh elements like diced tomatoes, cucumbers, and sometimes hard-boiled eggs or bacon for a "Cobb-style" twist [18, 40].

The Finish: The dish is tied together with a light dressing—often a creamy Parmesan or a lemon-herb vinaigrette—that cuts through the richness of the fried chicken [18, 42]. Romano Crusted Chicken Salad Recipe Prep time: 20 minutes | Cook time: 10 minutes | Servings: 2 Ingredients For the Romano Crusted Chicken:

Chicken: 2 boneless, skinless chicken breasts (pounded to 1/2-inch thickness) [10, 24]. Lemon‑Garlic Vinaigrette: This needs 15 minutes to meld

Dredge: 1/2 cup all-purpose flour seasoned with salt and pepper [10, 15]. Wash: 1 large egg whisked with 1 tbsp water [10, 24].

Crust: 1/2 cup grated Romano cheese, 1/4 cup Panko breadcrumbs, 1/2 tsp garlic powder, and 1/2 tsp dried oregano [13, 15, 30].

Cooking: 2-3 tbsp olive oil or neutral oil for pan-frying [10, 32]. For the Salad:

Greens: 4 cups chopped Romaine lettuce or mixed field greens [18, 40].

Toppings: 1/2 cup halved cherry tomatoes, 1/4 cup diced cucumber, 1 hard-boiled egg (sliced), and 2 strips cooked bacon (crumbled) [18, 40].

Dressing: Use a bottled Creamy Parmesan or Caesar dressing, or a simple whisk of 3 tbsp olive oil, 1 tbsp lemon juice, and a pinch of dried Italian herbs [1, 9, 31]. Instructions

Prepare the Chicken: Pound the chicken breasts to an even thickness to ensure quick and even cooking [10, 27]. Season both sides lightly with salt and pepper.

Set Up Dredging Station: Place the flour in one shallow bowl, the egg wash in a second, and the Romano-breadcrumb mixture in a third [15, 23, 26]. For the Salad:

Coat the Chicken: Press each breast into the flour (shake off excess), dip into the egg, and then firmly press into the cheese mixture until fully coated [15, 26, 31].

Pan-Fry: Heat oil in a large skillet over medium-high heat. Fry the chicken for 4–5 minutes per side until the crust is golden brown and the internal temperature reaches 165∘F165 raised to the composed with power cap F 74∘C74 raised to the composed with power cap C ) [10, 15, 31].

Assemble: While the chicken rests for 2 minutes, toss the greens with your desired amount of dressing. Arrange the tomatoes, cucumbers, egg, and bacon on top [7, 18, 40].

Serve: Slice the warm chicken into strips and place it directly over the salad. Garnish with an extra sprinkle of Romano cheese and fresh parsley if desired [15, 31]. or a different style of Italian-inspired salad dressing?

Here’s a solid, detailed recipe for Bravo Romano Crusted Chicken Salad — inspired by the popular dish from Romano’s Macaroni Grill. It’s a restaurant-style meal featuring herb-crusted chicken over fresh greens with a signature sweet-tangy mustard vinaigrette.

The Hook: The Bravo Romano Crusted Chicken Salad is a masterclass in texture. It elevates the standard grilled chicken salad by replacing the usual lean, sometimes dry, breast meat with a pan-seared or oven-baked chicken cutlet encrusted with a savory blend of Romano and Parmesan cheeses. When paired with crisp greens, acidic tomatoes, and a signature vinaigrette, it creates a satisfying meal that bridges the gap between comfort food and a lighter lunch.

Prep time: 20 minutes
Cook time: 15 minutes

In a large bowl, toss mixed greens, cherry tomatoes, sun-dried tomatoes, red onion, and half the shaved Parmesan with just enough dressing to coat lightly.